Chocolate Refrigerator Cake

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READY IN: 3hrs 20mins
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Grease round 20cm cake tin with butter.
  • Put biscuits between sheets of greaseproof paper and crush with rolling pin.
  • In a bowl mix together biscuit crumbs, nuts, cherries and raisins and liqueur.
  • In a small saucepan over low heat add syrup, 150g chocolate and melted butter. Stir until all mixed together and melted.
  • Pour this mixture over the biscuit mixture and stir well.
  • Pack mixture into cake tin.
  • Cover and refrigerate for several hours.
  • Then melt the remaining chocolate and pour over cold cake whilst in tin.
  • Allow chocolate to set in fridge and then serve in small slithers.
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